Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by Leslie Sirmon, is from The Sirmon Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Shred or chop chicken. Add the green chilies, 1/2 can of each of the soups, 1 cup of sour cream, cilantro, cumin and 1 1/2 cups of the cheese to the chicken mixture. Mix well. Wrap the tortillas in a damp paper towel and microwave to soften (about 1 minute). Fill each tortilla with about 2 tablespoons of the chicken mixture. Roll up and place seam-side down in pan sprayed with Pam. Combine the remainder of the soups, sour cream, and 1/4 cup of milk. Mix well and spread over the top of the enchiladas. Top with grated cheese. You may add more cheese to the filling and on top if you're a cheese lover. Bake in a 350º oven for 30-45 minutes. (They usually get real bubbly; they just really need to heat throughout.)

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